Izumiya | Our Regional Cuisines
RECIPE
Ingredients (serves 4 people)
- Soybean Pulp 200g
- Finely chopped ginger a small amount
- Toasted Hemp Seed 1 teaspoon
- Small Sea Bream 3-4 fish
- [Seasoning A] Egg yolk 1
- [Seasoning A] Vinegar 4-5 tablespoons
- [Seasoning A] Sugar 2 tablespoons
- [Seasoning A] Salt 1/2 teaspoon
- [Seasoning A] Umami Seasoning a small amount
- Salt to taste
- Sweet Vinegar to taste
How to cook
1. Split the small sea bream open along the back, remove the backbone, sprinkle with salt, let it sit for about 30 minutes, then rinse with vinegar and soak in sweet vinegar.
2. Toast the soybean pulp, add seasoning A, and continue stirring and thickening over low heat.
3. Allow the flavored soybean pulp from step 2 to thoroughly cool, then add chopped ginger and toasted hemp seeds.
4. Stuff the mixture from step 3 into the prepared small sea bream.
provider : Recipe source: "The Story of Ehime’s Local Cuisine" (Supervised by Ms. Shoko Watanabe, Ehime Local Promotion Association)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516